Armenian Vermicelli Pilaf
1 c Uncooked Rice
1/2 c Vermicelli; broken in 1"
2 tb Olive Oil Or Butter
2 c Chicken Or Beef Broth
Salt; to taste
Saute rice and vermicelli; stirring constantly, in olive oil or butter in
nonstick pan until rice is translucent, about 2 minutes. Combine rice and
vermicelli with broth in steaming pan; season to taste. Cover and steam
until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5
minutes. Fluff with fork before serving.
Variations: * Turkish cooks sometimes chop and add the white parts of a few
scallions at the end of the steaming step.
* Substitute 1/2 cup fine egg noodles for vermicelli.
NOTES : This popular dish is used interchangeably with plain rice pilaf.
Especially good with chicken and lamb stews.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre
Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland
on Jan 04, 1998